Corn Soup
Prep. Time
30 minutes
Cook Time
20 minutes
Servings
4-6 bowls
Difficulty
Easy
Gluten-Free, Nut-Free, dairy-free, egg-free
Rooted in the flavors of global street food and crafted entirely from plants, this corn soup is a bowlful of comfort with a spirit of adventure. With creamy coconut milk, sweet corn, fragrant ginger, and a hint of heat, it’s a one-pot meal that’s both nourishing and deeply satisfying. Whether you're cooking from a camper kitchen on the road or bringing distant flavors into your home, this plant-based recipe has such depth and richness to it. Serve it with warm, crusty bread and let your tastebuds wander.
Ingredients
16oz (450g) fire-roasted corn (frozen)
2/3 canned coconut milk
1/2 yellow onion, chopped
1 garlic clove, minced
3 tbsps soy sauce (for a gluten-free recipe, make sure the soy sauce is free of this allergen)
1/4 tsp ginger
1/2 tsp ground black pepper
1/2 tsp agava syrup
1 tbp sesame oil
1/2 cup water + 2 tbsps cornflour
3 cups of water
Salt, to taste
Instructions
On a preheated 3qt pot, saute the onion for 5-10 minutes on medium heat until golden.
Add the garlic, ginger and pepper and stir.
Add about 2/3 of the corn kernels, the coconut milk, soy sauce, salt, water and agava syrup, and mix.
Bring to boil and reduce the heat to low-medium (so its gently still bubbling, but make sure to keep it at minimum).
Cook for 10 minutes.
In a separate cup, mix the cornflour with 1/2 cup water, until consistent.
Add this mix to the pot, and add the sesame oil as well.
Remove from the stove. Using a stick blender, blend the soup until consistent. Add the rest of the corn, and mix well.
Serve hot as is or with a warm homemade bread.
Notes
The agava syrup can be replaced with maple or brown sugar.
For a soy-free option, don't use soy sauce, and add more salt, as needed.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!